This is a yummy stir fry that we all enjoy, and I vary the vegetables depending on what we have in the fridge. I keep the little 200ml juice cartons in the pantry just for this!
200ml pure orange juice
2 tsp grated fresh ginger
1 tsp honey
1 clove of garlic, minced
2 Tbsp soy sauce
1 lb boneless, skinless chicken breast, cubed
Vegetables – I tend to use red bell pepper, snap peas, broccoli, carrots
Mix everything except the chicken and vegetables in a small bowl. Heat a little oil in a pan and cook the chicken for a few minutes, stirring occasionally.
Add the vegetables (harder veggies first) and cook for another two minutes or so, then remove everything from the pan. Put the sauce in the pan, bring it to the boil and reduce it by half (about 5 minutes). Add everything back in the pan and cook for a further minute, making sure the chicken is cooked and veggies are tender.
I serve this with brown rice, but Asian noodles would be good too.